- 8-10 wild caught shrimp, deveined, shells, and tails removed, set aside
- 1/2 red onion, sliced into thin wedges
- 5 cloves garlic, chopped
- 2 carrots, sliced into matchsticks
- 2 cups shredded cabbage or slaw mix
- 1/2 cup soaked wakame
- 1/2 cup sliced water chestnuts
- Use 1 medium green heirloom tomato, cut into chunks
- One lime, for juice and 2 serving wedges
- 1 tablespoon toasted sesame oil
- 2-3 tablespoons roasted sesame tahini
- 2/3 cup hot light vegetable broth
- 1 tablespoon balsamic vinegar
- 1-2 teaspoons raw organic agave nectar
- 4 servings rice, prepared
- hot pepper or pepper flakes, minced onion, garlic, or ginger, to taste
- sea salt, to taste
- Using a fork, blend the sesame tahini and oil in a glass measuring cup. Add the hot broth and stir to thin. Add the remaining ingredients and stir to combine. Taste test. Does it need a little heat? Sweetness? More tahini? Salt?
- Prepare your wok with a little oil; set on medium-high heat.
- Add the onion to the wok and stir till softened. Add the garlic, carrots, and cabbage; season with sea salt and stir.
- When the cabbage has melted a bit, add the prepared shrimp, wakame, water chestnuts, and green tomato. Stir.
- When the shrimp have just turned pink, add the sesame stir-fry sauce and stir to combine. Bring to a simmer and cook briefly until heated through (shrimp should be firm and opaque). Squeeze half a lime over the stir-fry and stir.
- Serve over rice. Garnish with a wedge of fresh lime.
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